| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New text im, Cooking rig |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Chocolate wafers; crushed* |
| 1/8 |
ts |
Ground cinnamon |
| 1 |
pk |
Light cream cheese; (8 ounces) |
| 1 |
c |
Sugar |
| 1 |
c |
Unsweetened cocoa powder |
| 1/2 |
c |
Nonfat egg substitute** (= to 2 eggs) |
| 2 1/2 |
c |
Nonfat sour cream substitute |
| 2 |
tb |
Coffee liqueur |
| 1 |
ts |
Vanilla Garnish– |
|
|
Cocoa powder for dusting |
INSTRUCTIONS
Preheat oven to 325=B0 F.=20
Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch
springform pan. Beat cream cheese until light and fluffy. Beat in sugar and
cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute,
coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30
minutes, or until set..
Spread remaining 1/2 cup sour cream substitute evenly over top. Return to
oven 1 minute to glaze top. Cool to room temperature, then chill
thoroughly, covered. Remove from springform pan. Just before serving, dust
top with cocoa powder in decorative pattern, if desired.
Yield:12-16 servings
Recipe By : COOKING RIGHT SHOW #CR9711
Posted to EAT-L Digest 01 Oct 96
Date: Wed, 2 Oct 1996 17:32:30 -0400
From: Bill Spalding <billspa@ICANECT.NET>
NOTES : * Approximately 20 wafers. **Thawed or frozen
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